Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, July 8, 2015

meal ideas ~ craving blueberries?

I have been having a craving for blueberries these past couple of days and was looking around for some recipes that I could use instead of the samo-samo pancakes or plunking a pile on my cereal. Found a couple of lunch ideas, but also....dessert. I know if I were to ask you which you would like; it would most likely be dessert- spoons up. So, here are a few new to me ideas. Hope you enjoy. And, as always, they are healthy.

Almond Panna Cotta with Blueberry Sauce
Blueberries, orange juice, and amaretto are the flavorful stars of this refreshing gluten-free dessert. Enjoy the low-fat treat for just 168 calories and 25 grams of carb per serving.
 
1 envelope unflavored gelatin (2 1/2 teaspoons)
1/4 cup cold water
2 cups reduced-fat milk (2%)
3 tablespoons sugar
1/8 teaspoon salt
4 teaspoons amaretto or several drops almond extract
1 cup frozen blueberries
2 tablespoons orange juice
1 tablespoon sugar
1/4 teaspoon cornstarch
1/4 teaspoon vanilla

For panna cotta: In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto or almond extract. Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.

 For sauce: In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.

 To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce. Makes 4 (1 panna cotta with 2-tablespoons sauce) servings.

Nutrition Facts Per Serving: 168 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 137 mg sodium, 25 g carb. (1 g fiber, 23 g sugars), 10 g pro. Diabetic Exchanges Fat (d.e): 0.5; Other Carb (d.e): 1; Milk (d.e): 0.5

Blueberry Pudding
You only need six ingredients to whip up this comforting blueberry dessert recipe. We used cinnamon and ginger to spice up the low-fat pudding.

Nonstick cooking spray
3 cups reduced-fat milk (2 percent)
1/3 cup packed brown sugar*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup white cornmeal
1 1/2 cups fresh blueberries

 Preheat oven to 300 degrees F. Lightly coat six 6-ounce ramekins or custard cups with nonstick cooking spray. Set ramekins in a shallow baking pan. Set aside.

 In large saucepan heat and stir milk, brown sugar, cinnamon, and ginger until sugar is dissolved. Slowly stir in cornmeal. Cook and stir over medium heat until bubbly. Reduce heat to medium-low; cook and stir 3 minutes more. Mixture will thicken.

 Spoon half of the cornmeal mixture evenly into prepared ramekins. Top with blueberries. Spoon remaining cornmeal mixture over blueberries. Bake for 40 to 50 minutes or until edges are bubbly. Cool on a wire rack 20 to 30 minutes. Serve warm. Makes 6 (about 3/4-cup) servings.

*Sugar Substitutes: I do not recommend sugar substitutes for this recipe.

Nutrition Facts Per Serving:  165 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 58 mg sodium, 31 g carb. (2 g fiber, 22 g sugars), 5 g pro. Diabetic Exchanges  Fat (d.e): 0.5; Other Carb (d.e): 1.5; Milk (d.e): 0.5

Blueberry Crostini
Looking for a quick and easy blueberry snack? We topped toast with a sweet blueberry and ricotta cheese mixture, then sprinkled almonds on top for a six-ingredient treat with just 25 grams of carb per serving.

1/4 cup light ricotta cheese
1 tablespoon honey
1/2 teaspoon finely shredded lemon peel
3/4 cup fresh blueberries, coarsely chopped
4 slices whole grain bread, toasted
1/4 cup sliced almonds, toasted

 In a small bowl combine ricotta cheese, honey, and lemon peel. Stir in coarsely chopped blueberries. Cut bread slices diagonally into four pieces.
 Divide blueberry mixture among bread pieces. Sprinkle with toasted almonds.

Nutrition Facts Per Serving: 170 cal., 5 g total fat (1 g sat. fat), 4 mg chol., 124 mg sodium, 25 g carb. (5 g fiber, 9 g sugars), 8 g pro. Diabetic Exchanges Starch (d.e): 1.5; Medium-Fat Meat (d.e): 0.5;

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